Nutella Cookies

These soft and fudgy Nutella cookies are baked crinkle-style; first, they are rolled in chopped hazelnuts and then in powdered sugar before being baked. Using espresso powder for some extra pop, and chopped hazelnuts for crunch, these cookies are next-level rich and a Nutella lover’s dream come true. Thanks to a simple ingredient list and short prep time, this recipe is great for bakers of all levels!

We hate to admit it, but we were a definite late adopter when it came to Nutella. About ten years ago when it started popping up in more and more recipes, we were intrigued but the first few times we tried it on toast, we thought it was good but wasn’t blown away. THEN… we tried these Nutella cookies and wow! We were a total Nutella convert from there on out.

Crinkle cookies are a longtime favorite cookie, with the soft, fudgy center and the crispy cracked outside. Many of us have had traditional chocolate crinkle cookies, but adding Nutella into the mix blew our mind; then adding espresso powder and chopped nuts made them hazelnut perfection.

Making Nutella Cookies Step-By-Step

1. Start with a medium bowl. Stir in the flour, baking soda, and salt. Set aside.
2. In a second bowl, beat the Nutella, butter, and granulated sugar, with a hand mixer until fluffy.
3. Add in eggs, vanilla, and espresso powder and beat until incorporated
4. Reduce the speed to low. Alternate adding in the flour mixture and your milk. Start and end with the flour, and mix until just combined after each addition.
5. Fold in ½ cup of hazelnuts.
6. Refrigerate the dough until firm (two hours up to 24 hours)
7. After it is firm, preheat the oven to 375 degrees F.
8. Place the remaining hazelnuts in a bowl, and the powdered sugar into another bowl.
9. Using a medium cookie scoop (or two tablespoons), scoop then roll the chilled mixture into balls.
10. Take each ball and roll it in the hazelnuts, and then the powdered sugar.
11. Place the cookies about 2 inches apart on the sheet, so they have room to spread.
12. The cookies are ready when the edges are crispy but the center is still a bit soft (about 10 minutes)
13. Rest for 5 minutes before moving to a cooling rack. Once they’ve set – dive in!

Mix-Ins for your Nutella Cookies

• If you want a more bitter flavor, cutting the espresso in half and replacing the other half with dark chocolate cocoa is memorable.
• If you’d like more chocolate, fewer nuts, replace the chopped hazelnuts with mini chocolate chips!
• You can also try “stuffing” the cookie. This is when you take one of the cookie balls and use your thumb to leave a well. Add in a few chocolate chips and re-roll the dough so the chips are totally surrounded by the dough. This will result in a melted center – crazy rich!

Baker notes

• Storage: The cookies can be kept in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Once you have scooped the balls of dough, they can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight then roll in the chopped hazelnuts and powdered sugar and bake.
• Freezing Cookies: Once the cookies are completely cool, they can be layered in an airtight container (parchment paper between layers) and kept in the freezer for up to 3 months.

We need more sweets – how about you?

• From-scratch Nutella Recipe
• Nutella Pretzel Truffles
• Top 10 Favorite Cookie Recipes
• Thick and Chewy Triple Chocolate Cookies

We would absolutely love it if you tried these Nutella Cookies; if you do, please stop back and leave a rating and let us know how they turned out! ENJOY! 😍

Nutella Cookies

Yield: 36 cookies Soft and chewy Nutella cookies baked in crinkle cookie style with extra chopped hazelnuts.

• 3 cups (360 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon (0.5 teaspoon) salt
• 1¼ cups (400 g) Nutella
• 4 tablespoons (57 g) unsalted butter, at room temperature
• 1-1/3 cups (265 g) granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• ⅓ cup (80 ml) milk
• 2 cups (284 g) hazelnuts, toasted and finely chopped
• 1 cup (113 g) powdered sugar

• Combine the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat the Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and espresso powder and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the hazelnuts. Refrigerate the dough until firm, at least 2 hours and up to 24 hours.
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Using a medium cookie scoop (or about 2 tablespoonfuls), roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a tad soft, about 10 minutes. Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.

Photography by Lauren Grant.

• Yield: 36 cookies
• Prep: 20 minutes
• Cook: 10 minutes
• Total: 2 hours 20 minutes

Ingredients

• 3 cups ( 360 g ) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ( 0.5 teaspoon ) salt
• 1¼ cups ( 400 g ) Nutella
• 4 tablespoons ( 57 g ) unsalted butter, at room temperature
• 1-1/3 cups ( 265 g ) granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• ⅓ cup ( 80 ml ) milk
• 2 cups ( 284 g ) hazelnuts, toasted and finely chopped
• 1 cup ( 113 g ) powdered sugar

Method

1. Combine the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat the Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and espresso powder and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the hazelnuts. Refrigerate the dough until firm, at least 2 hours and up to 24 hours.
2. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Using a medium cookie scoop (or about 2 tablespoonfuls), roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a tad soft, about 10 minutes. Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.